At this time of year, many come across the same phenomenon. A package of Christmas chocolates left in the cupboard makes you happy until…
Is discolored chocolate no longer edible? PaulMaguire
The person who finds the forgotten chocolate package is happy, until upon opening the package, he discovers that the surface of the chocolate is covered by a strange light layer. Oh no, can you eat this anymore?
Color changes in chocolate are caused by a change in the chocolate’s structure. This is mostly due to the fact that the chocolate has been stored too warm. The cocoa butter gets to melt, it crystallizes, and the color of the chocolate becomes light, like the surface of the moon.
Moisture can also damage the color and structure of the chocolate. If chocolate is stored in too humid conditions, the sugar in it absorbs moisture and crystallizes. This can also be seen as color changes on the surface of the chocolate.
Chocolates should be stored at as constant a temperature as possible, because the rapid change between hot and cold causes this problem.
But don’t worry. Although the color of the chocolate’s surface has changed, the chocolate has not deteriorated and you can eat it without worry. As long as the possible roughness of the structure and the changes in taste, which are unfortunately often associated with the color change, don’t hurt a sweet tooth.